Impact of the use of skim milk powder and adjunct cultures on the levels of organic acid and carbohydrates, volatile compounds and sensory properties of Cremoso cheese

Abstract

The influence of the use of cheese milk enriched with skim milk powder (SMP) and the addition of two adjunct cultures (Lacticaseibacillus paracasei 90 or Lacticaseibacillus rhamnosus 73) on the levels of organic acids, carbohydrates and volatile compounds and on the sensory characteristics of Cremoso cheeses was studied. The addition of SMP increased the levels of compounds present in the milk or derived from them: citric acid, lactose, and galactose, and most of the volatile compounds. The addition of adjunct cultures increased some compounds with preservative and aromatic properties. Acceptability scores decreased slightly due to the addition of SMP, while it increased due to the incorporation of the strain 73. However, all cheeses had high acceptability, which was associated to the terms tasty, for the entire family, and healthy. Both strategies allowed good-quality cheeses to be obtained, showing some chemical changes compared with traditional cheese.